The meat is already sauced – they call it dip – and there was none on the table to add, so they obviously believe they know how their pork is best. The slaw also has something red in it and I assume it’s also the dip. The pork can be ordered several ways, but we chose coarse chopped with extra brown (bark), based upon on-line recommendations. The meat had the right amount of dip for me and the red slaw was pretty good – I ended up mixing them together, but the star was the hush puppies which I really liked - I borrowed this picture from eatitnorthcarolina.com.
Since I first started barbecuing, I’d been wanting to go to Lexington for BBQ and I’m glad we took the opportunity to do it as Bev and I agreed we won’t need to hit any more western NC places – we prefer mine, both in taste and texture (mine’s pulled and theirs is chopped).
I brought home a couple of pounds of meat and made a sandwich for lunch the next day using some slaw we had on hand - same conclusion. SIL Pat tried it - same conclusion. Don't get me wrong, it was plenty good, we just prefer what I cook.
Having now been to two BBQ Mecca's - Lexington and Lockhart, Tx and preferring my own in both cases, I think I'll skip Memphis and Kansas City - however, there are three restaurants I'd like to try if I get the chance - Q Barbecue near Richmond, VA (Tuffy Stone, owner), 17th Street Bar & Grill in Murphysboro,IL (Mike Mills), and Pappy's Smokehouse in St. Louis (Mike Emerson).
Maybe I'll just open a restaurant called "Big Dude's Eggs and Que" and serve both items all day :-).
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Holiday Dinner Four - Fish Tacos On Christmas Eve
Two years ago: Christmas Dinner Sure Was Good
12/16/11 & 12/17/11